Craig Claiborne

Spinach Soup Modenese

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1½ pounds fresh spinach
  • 3 tablespoons butter
  • Salt and freshly ground black peppe

Method

  1. Wash the spinach well and cook it in the water that clings to the leaves until barely soft. Drain and chop it finely or force it through a sieve or food mill.

  2. Melt the butter, add the spinach, and cook for two or three minutes. Add salt, pepper and nutmeg to taste. Add the egg yolks and the cheese and mix.

  3. Add the stock and reheat to